Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 3-4 tablespoons ice water
For the Honey-Lemon Filling:
- 1 cup honey
- 4 large egg yolks
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 tablespoons butter
- 2 teaspoons lemon zest
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 1/4 teaspoon salt
For the Meringue:
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 cup honey
- Pinch of salt
Instructions
For the Crust:
- Mix flour and salt in a large bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until dough just comes together.
- Form into a disk, wrap in plastic, and chill for 1 hour.
- Roll out dough and fit into a 9-inch pie plate. Crimp edges.
- Blind bake at 375°F for 20 minutes with pie weights, then 10 minutes without.
For the Filling:
- Whisk egg yolks in a medium bowl. Set aside.
- In a saucepan, combine honey, cornstarch, water, and salt. Cook over medium heat, stirring constantly until mixture starts to bubble and thicken.
- Slowly pour half the hot mixture into egg yolks, whisking constantly.
- Pour egg mixture back into saucepan. Cook, stirring constantly, until very thick (about 2-3 minutes).
- Remove from heat. Stir in butter, lemon zest, and juice until smooth.
- Pour into baked crust.
For the Meringue:
- Beat egg whites and cream of tartar until foamy.
- Gradually add honey and salt, beating until stiff peaks form (about 5-7 minutes).
- Spread over hot filling, making sure to seal edges.
- Bake at 350°F for 12-15 minutes until golden brown.
Let cool completely (at least 4 hours) before slicing. Store in refrigerator.
Notes
- Don’t skip the blind baking – it prevents a soggy bottom
- Make sure your filling is hot when you add the meringue – this helps prevent weeping
- Let the pie cool naturally at room temperature to prevent the meringue from shrinking
- Prep Time: 30 minutes
- Cook Time: 35 minutes